Easy Weeknight Chicken Pot Pie

Portions:4
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Ingrediënten

  • 1 box refrigerated pie crusts softened as directed on box
  • 1 can roasted garlic with chicken stock cooking sauce
  • ¼ cup all-purpose flour
  • ½ teaspoon poultry seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 bag frozen mixed vegetables
  • 1½ cups chopped cooked chicken

Instructies

  • Heat oven to 425°F.
  • Make pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • In 2-quart saucepan, mix together cooking sauce, flour, poultry seasoning, salt and pepper with whisk until smooth.
  • Add vegetables; heat to boiling.
  • Boil 2 minutes, stirring frequently.
  • Stir in chicken.
  • Spoon into crust-lined pie plate.
  • Top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • Bake 30 to 35 minutes or until crust is golden brown.
  • After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  • Let stand 10 minutes before serving.
  • Cut into wedges.

Nutritional Information

Calories: 430 kcal
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Recipe Category Chicken / One Pot Dinner / Quiche
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